Food

Quinoa

Quinoa (Chenopodium quinoa): nutrition, history, cultivation and uses

Quinoa, a grain-like seed from the Andean Chenopodium species, is valued for its nutrient-dense seeds and edible leaves. This article covers its characteristics, history, cultivati

Radish

Radish: an edible root vegetable of the Brassicaceae family

Ragout

Ragout: a savory stew of meat, fish or vegetables

Raisin

Raisin (dried grape)

Raisin bread

Raisin bread: characteristics, history, and common uses

Ramekin

Ramen

Ramen: Japanese noodle soup, varieties, history and cultural role

Ratatouille

Ratatouille — Provençal stewed vegetable dish

Ratatouille is a traditional Provençal vegetable stew from Nice, France, made with tomatoes, eggplant, zucchini, peppers, onions and herbs. It has many regional and modern variatio

Ravioli

Ravioli: Overview, Forms, History and Culinary Uses

Raw food

Raw food: definition, culinary uses, safety, and dietary perspectives

Raw milk

Raw milk: definition, risks, uses and regulation

RC Cola

RC Cola (Royal Crown Cola): history, varieties and background

Recipe

Red Bull

Red Bull (energy drink)

Relish

Relish: Definition, Varieties, History and Culinary Uses

Rennet

Restaurant

Restaurant — types, service, history, and cultural importance

Reuben sandwich

Rice

Rice: staple cereal, cultivation, varieties, uses and global significance

Rice wine

Rice wine: production, varieties, and cultural roles

Ricotta

Ripening

Risotto

Roasting

Roasting: dry-heat cooking by fire, oven, or grill

Roe

Root beer

Roquefort

Roquefort: French blue cheese and its origins

Roquefort cheese

Rose hip

Rose hip — the fruit of the rose plant

Rose water

Rosé wine

Round of drinks

Round of drinks — social custom, etiquette, and regional variations

Roux

Roux: foundational mixture of flour and fat used to thicken sauces and soups

Rum

Rum: production, styles, history and cultural uses

Ryōtei

S'more

S'more: the classic campfire sandwich of marshmallow, chocolate, and graham cracker

Saccharin

Saccharin: history, properties, uses and safety

Sachertorte

Sachertorte – Viennese chocolate cake with apricot jam

Saffron

Saffron: the spice from Crocus sativus

Sago

Sahti

Sahti: Traditional Finnish farmhouse beer

Sake

Sake (nihonshu): Japanese rice beverage — production, types, and culture

Salad

Salad: definitions, common ingredients, history, and preparation

Salade niçoise

Salade niçoise — traditional salad from Nice

Salami

Salami: a concise guide to the cured sausage, its types and production

Salmon (color)

Salmon (color) — a pale pinkish‑orange hue

Salting (food)

Salzburger Nockerl

Salzburger Nockerl — the snow‑topped Austrian dessert